4 servings (serving size: 1 wedge)

Similar to a frittata, this savory bread pudding starts on the stovetop and finishes in the oven. Using a large cast-iron skillet will help you get a crisp brown crust.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 4 ingredients in a bowl, stirring well with a whisk.

Step 3

Heat oil in a large cast-iron or oven-proof skillet over high heat. Add onion; sauté 2 minutes. Add sage and garlic; sauté 1 minute. Add pepper and tomatoes, stirring well. Bring to a boil; cook 1 minute. Stir bread into tomato mixture; top with cheese. Pour egg mixture over tomato mixture (pan will be very full).

Step 4

Carefully place pan in oven; bake at 450° for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.

Ratings & Reviews

WilliamMattson's Review

March 14, 2013
My wife and children love this recipe. We have it about once a month. I will usually use 8oz. of goat cheese, and whole eggs instead of just some of the yolks.

bjane1's Review

February 15, 2012
This was disappointing and almost inedible.

girly668's Review

July 30, 2011
Wow. It was truly amazing! I made it for friends at their cottage and they are STILL raving about it, a year later!! I did get a bag of shredded mozzarella that really made it. I also used fresh tomatoes instead of canned, and fresh basil.

rstarrlemaitre's Review

January 24, 2011
Absolutely fabulous! The layers of this were beautiful in cross-section, with the egg mixture on top of the bread/tomato mixture. I served it at brunch with bacon and yogurt, and it is definitely company-worthy. The goat cheese was the best part - little pockets of creaminess!